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Thread: Pasilla or Poblano peppers

  1. #1
    PAMLIGHT2 Guest

    Default Pasilla or Poblano peppers

    I live in an area that has alot of hispanic people and I am having a terrible time finding poblano peppers. Can I use pasilla peppers instead? I have no problem finding the them. Also, my market doesn't have Cubanelle peppers labeled as such. Are they called by another name? Thanks

  2. #2
    Join Date
    Jun 2006
    Location
    Fremont, Nebraska, United States
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    3,167

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    Cubanelle peppers are light green to yellow colored with a sweet and mild flavor. They like an elongated bell pepper. Cubanelle peppers are similar to banana peppers and make an acceptable substitute for recipes calling for Anaheim peppers.


    If you're not acquainted with fresh Poblano peppers, called Pasilla peppers in California, here's a bit of info that may help. Poblano peppers are 5 to 8 inches long, very shiny, and dark green in color. Pasilla peppers are actually quite different. They are dark brown when mature and grow to 10 to 12 inches long. When shopping for poblano peppers, you never know if you've purchased spicy ones or those that are on the mild side. Even in the same bin there are some of each. Another phenomenon of the Poblano is that it could be spicy at one end and mild at the other. In rating the degree of spiciness, however, we've noticed these peppers are never as hot as jalapenos, yet offer exceptional flavor.


    THAT'S WHAT I FOUND ON 2 DIFFERENT WEBSITES. HOPE IT HELPS

  3. #3
    fatkat Guest

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    Poblanos and Pasillas are two totally different tasting peppers. Poblanos look like large bell peppers but are dark green and have a thicker skin. They are also mild heat.

    Pasillas are much smaller, long and skinny. Totally different in comparison but they are also mild heat.

    Here is something I found very interesting on the internet. May explain your dilemma.
    ______________________________________________

    Ask Dave: Pasilla vs. Poblano

    Q: Dear Dave,

    I work for a food manufacturer in So. California. One of my customers wants to buy some poblano peppers from us. When I offered him pasillas and said that the terms were used interchangeably within the industry, he said no thanks, they had to be poblanos. When I discussed this with my buyer he said that he receives pasillas when he orders poblanos. He said that they are the same. Can you help clarify for me whether pasillas are the "poblano" he is looking for? What are their differences and are poblanos even available in the mainstream marketplace?

    Best Regards,
    Drinda


    A: Hello Drinda:

    Blame the confusion on the California produce industry. It labels the poblano chile as "pasilla," which is plain wrong. Poblano when dried becomes the ancho. The true pasilla is a dried chilacaŚlong and thin. Poblanos are far more common in the marketplace than pasillas. See the following Pepper Profiles for more information:

    http://www.fiery-foods.com/dave/ancho.html

    http://www.fiery-foods.com/dave/profile_pasilla.html

    --Dave

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